28 gr butter 30 gr onion 1 stalk celery 350 ml chicken broth 1 cauliflower 2 gr parsley 1 gr nutmeg
Instructions
Saut� onion and celery in butter about 4 minutes. Add chicken broth and cauliflower and heat to boiling. Add cream, but do not let boil. Season to taste and stir in parsley and nutmeg.